{"id":13446,"date":"2026-08-27T18:10:50","date_gmt":"2026-08-27T16:10:50","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/hay-que-poner-lentejas-en-remojo-cuanto-tiempo\/"},"modified":"2026-08-27T18:12:30","modified_gmt":"2026-08-27T16:12:30","slug":"hay-que-poner-lentejas-en-remojo-cuanto-tiempo","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/do-lentils-need-soaking-how-long\/","title":{"rendered":"Do lentils need soaking? How long, and when it is worth doing"},"content":{"rendered":"

Soaking is routine for chickpeas and many dried beans. Lentils create more uncertainty: do they really need to sit in water overnight, or can they go straight into the pot?<\/strong><\/p>\n

The reassuring answer is that most dried lentils do not need to be soaked before cooking<\/strong>. They can be sorted, rinsed, covered with liquid and cooked from dry. That convenience is one of their main advantages.<\/p>\n

However, \u201cnot required\u201d does not mean \u201cnever useful\u201d. Soaking can shorten cooking somewhat, help with large or older lentils and make certain recipes more predictable<\/strong>. The right choice depends on the lentil and the result you want.<\/p>\n

Quick answer: should lentils be soaked?<\/h2>\n\n\n\n\n\n\n\n\n\n
Type or situation<\/th>\nSoak?<\/th>\nPractical advice<\/th>\n<\/tr>\n<\/thead>\n
Small brown\/Pardina-type lentils<\/td>\nNot necessary<\/strong><\/td>\nRinse and cook directly in most recipes.<\/td>\n<\/tr>\n
Green, beluga or Puy-type lentils<\/td>\nNot necessary<\/strong><\/td>\nUsually cook well without soaking and tend to hold their shape.<\/td>\n<\/tr>\n
Large brown\/green lentils<\/td>\nOptional<\/td>\nA short soak may make cooking faster and more even.<\/td>\n<\/tr>\n
Split red or yellow lentils<\/td>\nNo<\/strong><\/td>\nThey cook very quickly and soften readily; soaking offers little benefit.<\/td>\n<\/tr>\n
Older lentils that cook slowly<\/td>\nCan help<\/td>\nPre-soaking may reduce cooking time, although it cannot fully reverse excessive ageing.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Why do chickpeas usually need soaking when lentils do not?<\/h2>\n

Dried pulses must reabsorb water before and during cooking. A lentil seed is relatively small, so water reaches the centre far more quickly than it does in a large chickpea or many beans.<\/p>\n

Lentils can therefore rehydrate and cook in the same process<\/strong>. Their total cooking time is often short enough that a separate overnight soak adds more planning than benefit.<\/p>\n

For the process shared by all pulses, see our complete guide to cooking dried pulses<\/a>.<\/p>\n

What does soaking lentils actually do?<\/h2>\n

1. It can reduce cooking time<\/h3>\n

A pre-hydrated lentil has less water to absorb while it simmers. The difference may be modest with a small lentil and more noticeable with large varieties. Whether that saving is worthwhile depends on how you plan meals.<\/p>\n

2. It can make cooking more even<\/h3>\n

With larger seeds or an uneven batch, soaking lets the lentils enter the pot at a more similar hydration level. This can reduce the chance that some turn soft while others retain a firm centre.<\/p>\n

3. It may help older dried pulses<\/h3>\n

Dried pulses store well, but their cooking behaviour changes over time. Older lentils may take longer to soften. Soaking starts hydration earlier, although it cannot make a very old lentil behave exactly like a fresh crop<\/strong>.<\/p>\n

How long should lentils soak?<\/h2>\n

There is no mandatory number because soaking itself is optional. If you choose to soak whole lentils, a few hours is usually enough<\/strong>. An overnight soak is possible, especially under refrigeration, but is rarely necessary for small varieties.<\/p>\n